LA MALA 2018

The maximum expression of the minerality in the Atauta Valley

La Mala con caja de madera

La Mala represents a perfect balance between the delicacy of the tannin that comes from 60 cm of poor soil and the power that the 10 cm of clay provides it before the roots dig into the limestone rock.

BUY

Before La Mala

and now the good one

Since the time when a good vineyard produced most of the grapes, the winemakers in the Atauta Valley called, the vineyard in this area “La Mala”. Now, the search for quality and essence is the only way for Dominio de Atauta. That is why, since 2002, “La Mala” is for us “la buena”.

The monopoly

of La Mala

La Mala comprises 0.70 hectares of vineyards distributed in 10 micro-plots from which we elaborate our Dominio de Atauta La Mala. 100% of the grapes that come from the area of “La Mala” are elaborated by Dominio de Atauta.
La Mala 3

The shallowest soil

On the surface, 60 cm of loose and poor sand provide a great silkiness in the mouth. 10 cm or red clay give character and structure. The main decomposed limestone rock provides freshness and a feeling of limestone minerality (chalk) that make “La Mala” a unique and special wine.
La Mala 4

A climate that favors slow ripening

The wide temperature range causes the ripening to occur slowly. The location of the Atauta Valley places it among the windiest of the Ribera del Duero, which contributes to improve the sanitary conditions of the vineyard.

Dominio de Atauta La Mala is an example of commitment with a unique viticultural heritage and product of a commendable personal effort sustained and supported by a winery that is increasingly in love with the valley in which is located.

VINTAGES

2018 was a year full of surprises: spring frosts suggested another difficult year, but the amount of water accumulated during the winter allowed the vines to recover and sprout well…and surprisingly, with a lot of grapes. A cold and late cycle heralded a very delayed harvest, synonymous in the area with a difficult harvest, but unusually warm and dry months of September and October allowed for perfect harvesting conditions

Hand-picked in 11 kg boxes. Double sorting table for bunches and grapes, destemming (no crushing) and vatting in 1,000 L open stainless steel tanks. Cold maceration (at 10°C). Malolactic fermentation and aging in second-use barrels. The entire production process, from harvesting to racking and bottling, is carried out according to the biodynamic calendar.

 

Cherry red color.

With great aromatic intensity, La Mala stands out for its minerality in the form of white chalk powder aromas that combine perfectly with aromatic plant aromas, lavender, rosemary, chamomile combined with ripe red and black forest fruits and light spicy notes.

With an elegant attack and development on the palate, it has a powerful finish where the minerality characteristic of La Mala is once again evident.

A total of 752 bottles of La Mala 2018 have been bottled.

Wine Advocate: 96

Tim Atkin: 93

James Suckling: 95

Guía Peñín: 94

Guía Gourmets: 97

White meats, roast lamb or goat in particular, sweetbreads and mushrooms, rice dishes, especially those containing meat such as rabbit paella, rice black pudding, and dishes flavored with black truffles.

La Mala 2018 Technical Sheet


The usual late bud break in the Atauta Valley left without consequences the intense frosts at the end of April, which considerably reduced the production of Ribera del Duero, so 2017 was an excellent year in the Atauta Valley, impeccable from a sanitary point of view. 2017 is the perfect balance between concentration, freshness and elegance. One of the great vintages of Dominio de Atauta.
Double selection (clusters and berries) at the entrance of the winery. Vinification is carried out with indiginous yeast in open stainless steel vats with a capacity of 1000L; delicate plunging was performed. Malolactic fermentation is carried out in stainless steel vats.
Black cherry colour.

This is an aromatic wine with a wide variety of aromas of herbs, such as lavender, rosemary and camomile, combined with ripe red and black forest fruit and slight hints of coffee and spices.

It has a smooth and aromatic mid-palate accompanied by a tannin with an ultra fine granular texture. Good acidity and balance.

A total of 881 bottles of La Mala 2017 have been bottled.

Wine Advocate: 96

Tim Atkin: 97

Wine Spectator: 95

Guía Peñín: 95

Guía Gourmets: 97

White meats, roast lamb or goat in particular, sweetbreads and mushrooms, rice dishes particularly those that contain meat such as rabbit paellas, rice blood sausage and dishes flavored with black truffle.

Testing Note La Mala 2017

 

2016 is one of the great vintages of Ribera del Duero in recent years. Quantity and quality in equal parts. An autumn and a winter with abundant rains filled the soil with water reserves.
Optimum conditions provoked a great budding, predicting, as finally happened, a great harvest characterized by great maturity and balance.

 

Double selection (clusters and berries) at the entrance of the winery. Vinification is carried out with indigenous yeast in open stainless steel vats with a capacity of 1000L; delicate plunging was performed. Malolactic fermentation is carried out in stainless steel vats.

Black cherry colour.
This is an aromatic wine with a wide variety of aromas of herbs, such as lavender, rosemary, and camomile, combined with ripe red and black forest fruit and slight hints of coffee and spices. It has a smooth and aromatic mid-palate accompanied by a tannin with an ultra-fine granular texture. Good acidity and balance. ​

A total of 881 bottles of La Mala 2016 have been bottled.

Wine Advocate: 95

Tim Atkin: 96

James Sucling: 95

Guía Gourmets: 97

White meats, roast lamb or goat in particular, sweetbreads and mushrooms, rice dishes, particularly those containing meat such as rabbit paellas, rice blood sausage and dishes flavoured with black truffle.

Tasting notes La Mala 2016

We must take into account the good distribution of precipitation throughout the cycle. Regarding temperatures, we can speak of a mild winter since the averages and maximums were at values ​​that can be considered normal. The result has been grapes with intense aromas of red fruits, and a very fresh and lively acidity. We can talk about a very good harvest in terms of quantity and quality of the grapes.

Double selection (clusters and berries) at the point of entry
to the winery. Vinification carried out with local yeast in open stainless steel
vats with a capacity of 1000 l; plunging was performed. Malolactic
fermentation is carried out in stainless steel vats.

Black cherry colour.

This is an aromatic wine with a wide variety of aromas of herbs, such as lavender, rosemary and camomile, combined with ripe red and black forest fruit and slight hints of coffee and spices.

It has a smooth and aromatic mid-palate accompanied by a tannin with a fine granular texture. Good acidity and balance.

A total of 837 bottles of La Mala 2014 have been bottled.

White meats, roast lamb or goat in particular, sweetbreads and mushrooms, rice dishes particularly those that contain meat such as rabbit paellas, rice blood sausage and dishes flavored with black truffle.

La Mala 2014 Tasting Sheet

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